Shui Pi, 200g of medium gluten flour, 90g of warm water and 20g of sugar. Oil skin:160g medium gluten flour, 80g lard.

Stuffing: 50 grams of dried mung beans, 50 grams of sugar and 50 grams of cooked flour.

Size: 20.

Features: Super spicy street snacks.

1. Make stuffing first and soak mung beans for one night.

2. Put it in a pressure cooker, add water until it is about 1 cm higher than the surface of mung beans, cover the pot, stew for 10 minutes after 20 minutes, and wait until the gas is exhausted. During this period, you can stir-fry the flour, stir-fry the flour with a small torch until it is slightly yellow, and the flour will be mature. Take out mung beans, and if there is excess water, pour it out without filtering.

3. Add sugar while it is hot and stir well.

4. Add cooked flour.

5, mix well, into mung bean pills, and refrigerate for later use.

6. Make Shui Pi first, mix Shui Pi materials into smooth dough, and knead more to make it tough.

7. Make oil skin again. Flour+oil, catch a ball. Rub the oil skin more to lighten its color.

8. For Shui Pi and oil skins, both skins need to be rubbed more, packed in fresh-keeping bags, left for half an hour, and then rubbed until smooth.

9. Divide Shui Pi, oil skin and stuffing into small doses, one dose of Shui Pi 17g, one dose of oil skin 12g and one dose of stuffing 12g.

10. Take a wave, wrap it in an oil bag and seal it.

1 1, "grow into an oval.

12, scroll from top to bottom.

13. Turn the rolled dough over 90 degrees.

14. Continue to roll into an oval shape and roll up again.

15, roll it out a little more, it is roughly round, and put in the stuffing.

16, wrap it, seal it, and flatten it a little.

17, put it in the oven.

18, oven preheating 185 degrees, middle layer, 22 minutes. Due to the difference in cake size and oven temperature, the time may not always be 22 minutes. Note that the surface layer is slightly yellow. Raw materials:

1, oil skin: low flour 300g, peanut oil 70g, sugar 1 0g, primary school mother 3g, fresh milk15g, eggs1,and water 90g.

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2, crisp: low flour 180 grams, peanut oil 90 grams.

3. The mung bean stuffing is 1500g, and the ratio of mung bean stuffing to mung bean crisp is 2: 1, so the stuffing is thinner and more brittle.

Exercise:

1. Making oil skin: First, mix peanut oil, fresh milk, eggs, sugar and water evenly, then add them into flour, stir them evenly, and fully knead them to make them have enough toughness.

2. Making cakes: Mix low flour and peanut oil evenly.

3. Cover the prepared oil skin and pastry with plastic wrap or wet cloth and cover the noodles for 30-40 minutes.

4. Cover the pastry with baked oil and roll it evenly, so that the pastry is evenly distributed in the middle of the pastry. Then fold it like a quilt and roll it evenly.

5, tightly rolled up from the long side, rub to the thickness of the thumb, and finally cut into a dose of thumb length with a knife for use.

6. Squeeze the powder thin, wrap it with mung bean stuffing, and knead it tightly so that its dough is evenly distributed around the mung bean pit; Put the blank down and shape it slightly.

7. Preheat the baking tray with peanut oil and discharge it into the baking tray 15 minutes.

8. Preheat the oven to 260 degrees. After the middle layer 10 minutes, turn over the pan (that is, turn over the bottom and top of the mung bean cake, which is beneficial to uniform baking). Bake for 5 minutes, the surface layer is slightly yellow, and it can be eaten after cooling. Raw materials:

1, oil skin: low flour 300g, butter 70g (salad oil can be used instead, but the crispy taste is slightly worse), sugar 40g, salt 3g, milk powder 15g, egg 1 and water 100g.

2, crisp: low flour 180 grams, 90 grams of lard, 300 grams of mung bean stuffing.

Exercise:

Make two dough and pastry.

1, making oil skin: mix flour and sugar evenly, open a nest in the middle, add lard and water, first mix lard and water evenly, then add flour bit by bit, and knead into uniform dough;

2. Making cakes: mixing low flour and lard into dough;

3. Cover the prepared oil skin and pastry with plastic wrap or wet cloth, and cover the skin for 30 minutes;

4. Wrap the bread in a baking oil bag, roll it evenly into a rectangle, with the mouth facing down, and fold it in half once on the left and right, then fold it into "four folds", cover it with a wet cloth and bake it for 10 minute;

5. Take it out, repeat the 40% folding operation in step 4, and cover it with a wet cloth for 10 minute;

6. Take it out, roll it thin, roll it tightly from one end of the long side, cut it evenly into 7 equal parts, cover it with a wet cloth and air it for 20 minutes;

7. Gently roll the batter thin, wrap it with mung bean stuffing, close it and knead it into a ball, and remove the excess dough.

8. After the blank is slightly shaped, it is discharged into a baking tray, and finally the fire is low 15 minutes, and the egg yolk liquid is brushed;

9. Preheat the oven to 190 degrees. The middle layer can be eaten after 25 minutes. Ingredients: high-gluten flour 160g (oil-in-water skin) lard 50g (oil-in-water skin), common flour 150g (pastry), lard 70g (pastry), mung bean paste 25g (oil-in-water skin), water 80g (oil-in-water skin), sesame seeds (surface decoration), whole egg. 8+0. Take 400g of mung bean paste and divide it into 20 parts. 2. Make water-oil skin: 50 grams of high-gluten flour, fine sugar and lard, and about 80 grams of water, first adjust it to snowflake shape. 3. Knead the dough repeatedly. Knead into water-oil dough. 4. Pinch 70 grams of ordinary flour lard. 5. Knead into dough repeatedly. 6. Wrap the oil-water dough and pastry dough with plastic wrap and relax for about 20 minutes. 7. Divide the slack water-oil dough and pastry into 10 portions. 8. Roll a portion of water-oil dough into pastry. 9. Wrap it and roll it into a ball. Use. (9) Method: Eat all the dough 1 1. Take a wrapped dough 12. Roll into thin strip 13. Wrap one end tightly from bottom to top 14. Until all the dough is rolled up 15. Cut a roll of 65438+ from the middle. Roll the flat roll into a round skin 18. Wrap a portion of mung bean stuffing in it 19. After closing, put down the baking tray with oiled paper or silicone pad, so as to finish 20 pieces (I baked two plates). 20. Brush the whole egg liquid 2 1 on the surface of the finished mung bean cake. Brush the egg mixture on the wrapped one.